Egg Preparation

Eggs are great by themselves as breakfast or with quick meals: omelet, stir fried rice, egg drip soup or potato salad. They main ways of preparing them are sunny-side-up, fried, boiled, scrambled or omelet. Each treatment has its own usage.

- Sunny-side-up eggs are the perfect fried egg. They are also healthier. Only one side touches the pan, so they have fewer saturated fats. Pour a quarter cup of water into a small nonstick frying pan that comes with a lid. Heat stove burner to slightly higher than medium-low and wait for the water to bubble. When it starts bubbling; crack one or two eggs into pan. Sprinkle the eggs with salt and place lid over the top of the pan.

Wait three to four minutes before checking on the progress of the eggs. The steam cooks the eggs from all side. They are done when the egg whites form a semi clear coating over the egg yolk. To vary the hardness of the egg yolk, adjust the burner between medium-low and medium. At medium-low the yolk cooks entirely. At medium the egg white covering the egg yolk may not solidify; however, the eggs are cooked.

- Fried eggs are similar to sunny-side-up. However, since they are fried on both sides they are cooked on higher heats. For over-easy, set the burner to medium-high. For well-done, set the burner to medium. Add butter or non-stick spray to the frying pan. When the pan is hot add one or two eggs. Let them cook until the egg whites are fairly solid and then flip the egg over. Turn off the heat. Cook the egg a minute longer. Plate and serve.

- Boiled eggs can be made in advanced and added to cold snacks like potato salad, salad or deviled eggs. First get a pot and fill it with enough water to cover the tops of the eggs. Heat water on high until it comes to a rolling boiling. Delicately place each egg in the water with a spoon. Reduce heat to medium and cook the eggs to for ten to fifteen minutes, fifteen minutes for well-done.

Turn off the heat and strain the water into the sink. Place them into a bowl of ice cold water and let them chill for several minutes. The severe difference between hot and cold makes the egg shell separate. Then it is easy to peel the eggs. Peel them by rolling them across a cutting board on their side. Only a slight amount of pressure is required. The shell comes off in large pieces, so there aren't as many tiny pieces of shell to rinse or wipe off.

- Scrambled eggs are classic part of breakfast and easy to make. Preheat a nonstick frying pan to medium-high and add a pat of butter. Take the eggs, crack them into a small bowl and whisk them with a fork. Add a teaspoon of water, sprinkle with salt and pepper. Continue whisking the eggs are a consistent yellow with bubbles floating on top.

Cook the diced ham, bacon, tomatoes or onion before adding the eggs to the pan. Dice the cheese into small cubes. Then when adding the whisked eggs it is easy to add any additional ingredients to the recipe. After adding the eggs wait and minute for parts of the eggs to solidify and then gently fold and separate the eggs with a spatula until done. Whisking the eggs is also how to prepare eggs for egg drop soup or stir fried rice.

- Omelets are basically scrambled eggs; except, eggs are flipped once. Precook diced ham, bacon, tomato or onion. Dice cheese in advance. Preheat a flat nonstick frying pan on medium-low. Whisk three eggs in a bowl. Melt a pat of butter in the pan and then add the bacon, onions, cheese, spinach, etcetera over the top of the eggs. Cover the pan with a lid and let it cook several minutes, checking on them occasionally. Eggs poof up and most of the liquid evaporates.

When ready, try to gently move the omelet with a spatula. It shouldn't take much to slide it freely around the pan. Flip one half over the other half and slide it around a few more times. Then flip the whole thing to the other side, turn the burner off, slide a few times and plate

That covers the ways of cooking eggs. Whether making breakfast or stir fried rice these techniques thoroughly cover the basics. Eggs are inexpensive and have a lot of protein to help build complex amino acids. The texture and subtitle flavor is irreplaceable.

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